Slow Cooker Garlic Parmesan Chicken (Printable)

Tender chicken and potatoes in a rich garlic Parmesan sauce, slow-cooked to perfection for an easy comforting meal.

# What You'll Need:

→ Protein

01 - 4 boneless, skinless chicken breasts (approximately 1.5 lbs)

→ Vegetables

02 - 1.5 lbs baby potatoes, halved
03 - 1 small yellow onion, diced
04 - 2 cups baby spinach (optional)

→ Sauce & Seasonings

05 - 4 cloves garlic, minced
06 - 1/3 cup freshly grated Parmesan cheese, plus extra for serving
07 - 1/2 cup low-sodium chicken broth
08 - 1/3 cup heavy cream
09 - 2 tablespoons olive oil
10 - 1 teaspoon dried Italian herbs
11 - 1/2 teaspoon paprika
12 - 1 teaspoon salt
13 - 1/2 teaspoon black pepper

→ Garnish

14 - 2 tablespoons fresh parsley, chopped
15 - Extra grated Parmesan (optional)

# How-To Steps:

01 - Lightly grease the inside of the slow cooker with olive oil or nonstick cooking spray to prevent sticking.
02 - In a small bowl, whisk together the minced garlic, grated Parmesan, chicken broth, heavy cream, olive oil, Italian herbs, paprika, salt, and black pepper until well combined.
03 - Arrange the halved baby potatoes and diced onion in an even layer at the bottom of the slow cooker.
04 - Place the chicken breasts on top of the vegetable layer, ensuring they are not overcrowded.
05 - Evenly pour the garlic Parmesan sauce over the chicken and vegetables, coating as much surface area as possible.
06 - Cover and cook on high heat for 4 hours or on low heat for 7 hours, until the chicken reaches an internal temperature of 165°F and the potatoes are fork-tender.
07 - If using, stir in the baby spinach during the last 30 minutes of cooking and allow it to wilt.
08 - Remove the lid, sprinkle with chopped fresh parsley and additional grated Parmesan cheese before serving.

# Expert Advice:

01 -
  • The creamy garlic Parmesan sauce is restaurant quality but requires almost zero active cooking time
  • Everything cooks together in one pot so you get tender meat and perfectly seasoned potatoes without multiple pans
02 -
  • The sauce will look thin at first but thickens beautifully as the Parmesan melts and the cream reduces
  • Avoid lifting the lid too frequently since every peek releases valuable heat and extends cooking time
03 -
  • Pat the chicken dry before adding it to help the sauce cling better to the meat
  • Let the dish rest for 5 minutes before serving so the sauce thickens slightly

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